Tender and satisfying egg salad with fresh cucumber, radish, and herbs in a creamy dressing — a versatile classic for breakfast, lunch, or a picnic. It works beautifully in sandwiches and on toast, alongside baked potatoes, or served as a simple appetizer.
Ingredients
- Chicken eggs — 6 pcs.
- Fresh cucumber — 120g (4 1/4 oz)
- Radishes — 100g (3 1/2 oz)
- Celery stalks — 80g (2 3/4 oz)
- Green onions — 2 tbsp, chopped
- Fresh dill — 1 tbsp, chopped
- Mayonnaise — 3 tbsp
- Sour cream or Greek yogurt — 2 tbsp
- Dijon mustard — 1 tsp
- Lemon juice — 1 tsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Place the eggs in a saucepan, cover with cold water by 2-3 cm (about 1 inch), and bring to a boil. Reduce the heat and cook for 9-10 minutes.
- Drain the water, transfer the eggs to ice water for 5 minutes, then peel.
- Cut the eggs into large cubes.
- Finely dice the cucumber, radishes, and celery; finely chop the green onions and dill.
- In a bowl, mix the mayonnaise, sour cream or yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine the eggs with the vegetables, add the dressing, and gently mix. If desired, chill for 10 minutes before serving.
- Serve on toast, in a wrap, on lettuce leaves, or as a standalone salad.
Nutrition per Serving
| Calories | 210 kcal |
| Protein | 10 g |
| Fat | 15 g |
| Carbohydrates | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 500 mg |
Serving and Storage
It is best to serve the salad lightly chilled. Covered with cling film or stored in an airtight container, it keeps in the refrigerator for up to 2 days. If you’re making sandwiches, assemble them just before serving so the bread stays dry and crisp.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Texture: cut the eggs a little larger if you like more distinct pieces, or mash them with a fork for a spreadable toast topping.
- Lighten it up: replace some of the mayonnaise with extra yogurt for a fresher, lighter finish.
- Add-ins: try capers, pickles, sweet corn, or a pinch of paprika for a gentle kick.
- Dairy-free: use only lactose-free mayonnaise or a plant-based yogurt.
- Make ahead: boil the eggs the day before and chill them — assembling the salad will take just minutes.
FAQ
How do you boil eggs so they peel easily?
Cover the eggs with cold water, boil for 9-10 minutes, then cool them immediately in ice water for 5 minutes — the shells will come off more easily.
What can I use instead of mayonnaise in the dressing?
Use Greek yogurt or sour cream, then add a little olive oil and a pinch of salt — it makes a light, creamy alternative.
How long does egg salad keep, and can it be frozen?
In the refrigerator, it keeps for up to 2 days in an airtight container. Freezing is not recommended: the texture of the eggs and dressing deteriorates after thawing.